Easy chili taco filling
This versatile chicken chili is perfect for a fast weeknight dinner, plus the leftovers do triple duty in burritos, soup or salad.
259 cal
Serves 5
Prep time
0h 10m
Cook time
0h 15m
Total time
0h 25m
Ingredients
Directions
-
Step 1
In a large deep nonstick skillet, cook chicken, peppers, onion, garlic, jalapeno, chili powder, oregano and cumin for about 10 minutes or until chicken is no longer pink and vegetables are tender. -
Step 2
Stir in broth and tomato paste; bring to a gentle simmer. Stir in chickpeas and cook for 5 minutes.
Tips
-
You can enjoy it as is or cool and refrigerate or freeze. Use the leftovers as taco filling in:
-
Burrito
Spread 1 cup (250 mL) of the chili in centre of large whole wheat tortilla; sprinkle with 2 tbsp (30 mL) light cheddar cheese. Fold in sides and roll up. Enjoy as is or brown on both sides in a nonstick skillet or grill pan -
Taco salad
Pack 2 cups (500 mL) chopped romaine in one container and 1 cup (250 mL) of the chili in another. Heat chili in a microwave and sprinkle over lettuce to enjoy. -
Soup
Use 2 cups (500 mL) of chili and heat up in a saucepan with 1 cup (250 mL) no salt added chicken broth.
Nutritional information
Per serving (1 cup / 250 ml)
- Calories
- 259
- Protein
- 23 g
- Sodium
- 109 mg
- Potassium
- 783 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- Cholesterol
- 77 mg
- Carbohydrates
- 23 g
- Fibre
- 7 g
- Sugars
- 7 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation
